Root vegetable, chickpea and apricot casserole

Author: Laura Faire - Chef, recipe writer and food stylist

Photographer: Carolyn Robertson

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Serves: 6

Time to make: 7 hrs 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

4 large carrots, halved lengthwise, cut in 3-4cm lengths
3 large parsnips, halved lengthwise, cut in 3-4cm lengths
2 cups pumpkin, peeled and diced (3-4cm cubes)
1 large red onion, cut in wedges
¼ cup chopped dried apricots
1 tablespoon Moroccan seasoning
1 ¼ cup salt-reduced liquid vegetable stock or water
2 x 400g cans chopped tomatoes with chilli
2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained, rinsed
4 cups cooked brown rice
2 cups baby spinach
6 tablespoons low-fat plain yoghurt, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Turn slow cooker on to low. Place all the ingredients except brown rice, spinach and yoghurt in slow cooker bowl and mix thoroughly. Add 1 1/4 cups water.

2 Cover with lid and cook for 6-7 hours, stirring once or twice if possible during cooking time.

3 Layer serving bowls with brown rice and spinach then spoon over casserole. Serve with a dollop of yoghurt.

Variations

Make it gluten free: Check Moroccan seasoning, stock and flavoured tomatoes are gluten free.

HFG tip

You will need a large slow cooker to best accommodate all the ingredients.

Nutrition Info (per serve)

Calories 414cal

Kilojoules 1730kJ

Protein 14g

Total fat 5g

–Saturated fat 1g

Carbohydrates 75g

–Sugars 20g

Dietary fibre 15g

Sodium 430mg

Calcium 180mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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